Differences

This shows you the differences between two versions of the page.

--- info:food:classic_buffalo_sauce [2016/04/27 10:05] – tomgee
+++ info:food:classic_buffalo_sauce [2016/05/01 19:11] (current) – 75.177.137.2
@@ Line 18: / Line 18: @@
 melt the butter: you don't want the butter to separate. Taste for spiciness, and add
 cayenne if desired.\\
- To Marinate or Flour? Depending on your method,the next step is to either toss the wings
+  *Toss the wings with a quarter of the sauce and refrigerate for at least 3 hours. This will infuse the wings with flavor\\
-with a quarter of the sauce and refrigerate for an hour, or toss them in a bowl with flour.
+  * Preheat the oven to 400°F. Place a grill rack on a baking sheet lined with foil to catch drips.  Arrange the wing pieces skin side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
-The former method will infuse the wings with flavor, while the latter will create a crisp
+  * Cook undisturbed for 25 minutes until golden brown, and until the wings release easily from the rack. Using a pair of tongs,turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
-exterior that will eventually soak up lots of sauce. It's up to you.\\
+  *  When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated,then transfer to a platter. Repeat with the remaining wings.
-  * Preheat the oven to 400°F. Grease a baking sheet with a neutral oil such as canola, using a paper towel or brush to ensure it coats all of the surface. Arrange the wing pieces skin side-up. They should be snug, but not too crowded. Keep in mind they will shrink as they cook.
-  * Cook undisturbed for 30 minutes until golden brown, and until the wings release easily from the baking sheet. Using a pair of tongs,turn the pieces over and return to the oven to bake for an additional 15 to 20 minutes, until crisp.
-  *  When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll
-probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated,then transfer to a platter. Repeat with the remaining wings.